6. Pour 1/3 cup batter into hot skillet, lifting pan to swirl batter so it coats bottom of pan. Cook 2 to 3 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds more. Transfer to plate, and place in warm oven. Repeat with remaining batter.

7. To serve: Place 1 crêpe on plate, and fill with 1/2 cup filling. Garnish with parsley, and fold sides over filling. Repeat with remaining crêpes and filling.

comments

The batter for the crepes was WAY too thick. I had to add more almond milk, and finally ended up also adding water, to get the batter thin enough. Also, the recipe says to 'whisk' in various ingredients - and when I did that, all the ingredients ended up in a giant clump in the middle of my whisk! A fork would have worked better. But the dish ended up tasting very good in the end.

MB - 2009-09-30 15:02:46

Ah, crepe batter! It's always hard to tell how much liquid to add because so much depends on the weather (heat and humidity play a big role in how much liquid flour absorbs), the gluten in the flour, etc. Luckily crepe batter is very forgiving and MB did the absolute right thing by adding more liquid because the key is getting the right consistency for the batter to stick to the pan.